Linguine with Clams

Main Course

Recipe courtesy of Back Pocket Pasta

Serves 4

  • Kosher salt
  • ¾ pound linguine
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup white wine or dry vermouth
  • 3 pounds littleneck clams, scrubbed (see Cook's Note) ½ cup roughly chopped
  • flat-leaf Italian parsley, plus more for garnish
  • Freshly ground black pepper

Linguine with Clams

Click image to enlarge



Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.

While pasta cooks, prepare the sauce: Heat the oil and butter in a 12-inch skillet over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is pale golden, about 2 minutes. Add the wine, increase the heat to high, and bring to a boil. Add the clams and cover the skillet. Steam the clams until they open, about 5 minutes.

Transfer the cooked clams to a large bowl (discarding any that have not opened). Add the pasta directly lo the skillet. Stir in the parsley and toss to coat. Add the clams and any accumulated juices lo the skillet and toss again, adding ¼ cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce. Season with salt and black pepper.

Plate in bowls with the clams on top. Add parsley for garnish and serve with red pepper flakes, if desired.

Cook’s Note: Making this recipe with fresh clams is a treat for sure, but when you just need that briny, buttery high and you’re in a bind, canned clams work just fine. Just swap in two 6-ounce cans of chopped clams. We like the Bar Harbor brand.


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